Details

Preparation

Step 1

1. Combine the flour, sugar, cayenne, salt and pepper in a bowl. Dust the tomato sliced on both sides with flour mixture.

2. Dip the flour coated slices in buttermilk and then dust both sides with corn meal.

3. Heat vegetable oil in heavy skillet on medium-high until hot. Fry tomatoes in oil until light golden brown on both sides. Place on paper towels and drain. Serve on lettuce with Creole Dipping Sauce, if desired.

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